Monday, June 9, 2008


Kiwi Takara
(J.C., February 2008)

  • Fresh Kiwi Pulp, 1 Large chunk
  • 1/2 to 3/4 oz. Simple Syrup, to taste
  • 1/2 oz. Fresh Lemon Juice
  • 1.5 oz. Takara Sake

Remove kiwi pulp from its rind. Muddle kiwi pulp in the bottom of an empty mixing glass with the simple syrup. Add lemon juice, Sake, and then the ice. Shake and strain (seeds and all) into chilled cocktail glass. Top with 1/2 ounce Soda Water. Garnish with a slice of Kiwi and a sprig of fresh mint.

This cocktail is simple, yet full of earthy flavors and is bursting with that great kiwi color and taste. In regards to the Sake, go with a crisp, clean, more neautral bottling.

** For a little heat and spice, you can muddle in a small piece of fresh ginger when making the drink. I recommend using just a bit more simple syrup if you add in the fresh ginger. I served this "ginger-version" of the KIWI TAKARA cocktail at the bar for awhile, but made it a tall drink by serving it over ice in a 12 oz. glass, and topping it off with a splash of club soda.


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